Skillet Dijon Chicken Breasts is an easy chicken dinner, cooked in one skillet, and it is ready in under 30 minutes. Skinless, boneless chicken breasts are easily simmered in a creamy dijon sauce making them tender, juicy, and amazingly delicious! A quick dinner that comes together in a snap!
Skillet Dijon Chicken Breasts…
There’s something about a creamy dijon sauce that turns these plain and simple chicken breasts into nothing but FABULOUS!
This recipe features boneless. skinless chicken breasts with a creamy mustard sauce. It makes a delightfully tasty and budget-friendly meal. The flavorful mustard sauce is made with 4 ingredients.
Serve it with a side of rice, quinoa, couscous, or roasted baby red and Yukon potatoes, and keep this recipe on rotation and a weeknight favorite.
A delicious dinner that’s quick and easy to make, and loaded with flavor – is a win-win!
Reasons to LOVE our Recipe for Skillet Dijon Chicken Breasts…
- A great dish for any weeknight or weekend.
- Plus, this recipe is adapted and a shortcut recipe to our favorite chicken with dijon wine cream sauce.
- Makes a quick and delicious dinner that’s loaded with protein.
- It’s made in one skillet, which = an easy clean-up! 🙂
- This chicken dinner goes from the skillet to the table in less than 30 minutes.
- Perfect to serve with any of your favorite sides.
First, How Many Chicken Breasts Do I Need?
- Depending on the number of your family members, it is a good idea to guess at least one breast per person when serving, plus one or two extra for those who are really hungry. 😉
- Also, whether you purchase chicken breasts from your local butcher, or pick up a package(s) in the meat section, it’s best to pound them before cooking.
- This recipe calls for 3 chicken breasts, but you can increase the amount needed to fit your family’s needs.
Ingredients Needed for Skillet Dijon Chicken Breasts…
- boneless, skinless chicken breasts – pounded, and as many as you need for your family.
- heavy cream – 2/3 cup was plenty for the 3 large chicken breasts.
- olive oil – just enough to saute and brown the chicken.
- white wine – about 1/4 cup to deglaze the pan, and give additional flavor to the cream sauce.
- course ground Dijon mustard – 2 Tbsp. is sufficient in this recipe.
- seasonings – salt, black pepper, cayenne pepper, dried (or fresh) thyme, and dried rosemary.
- chicken broth – to increase the amount of sauce, and enhance its flavors.
- optional: freshly chopped parsley, as garnish
How to Make our Skillet Dijon Chicken Breasts…(*full recipe card below!)
- First, you will need a good skillet. You can use an 8 or 9-inch skillet for 3 chicken breasts. Heat olive oil in the skillet. Season the chicken breasts with some salt and black pepper. Then transfer the breasts to the skillet.
2. Saute chicken breasts until golden brown, about 7 to 8 minutes per side, and on low flame with a pot lid, or with a splatter screen. Remove the chicken and transfer them to a nearby plate.
3. Deglaze the pan, pour in the white wine. Stir with a wooden spoon to scrape the bottom of the skillet. Allow the wine to simmer for one minute, to reduce a little.
4. Pour in the heavy cream, add in the dried herbs, cayenne pepper, and mustard. Stir to combine. Allow the cream sauce to simmer for about 2 to 3 minutes, to thicken.
5. Return the chicken breasts into the skillet and pour in the broth. Cover with a lid. Simmer on low heat for a few minutes more, until the dijon cream sauce further thickens and is heated through.
6. Turn off the heat. Transfer the chicken to a serving platter and drizzle the sauce over the chicken. Serve immediately.
Can We Air-Fry or Roast these Chicken Breasts?
If you prefer to use an Air-Fryer or use your oven to cook these chicken breasts, (instead of cooking them in a skillet), the answer is yes, you can. Then make the creamy mustard sauce in the skillet and serve it over the cooked chicken.
Can We Use Other Parts of Chicken?
I believe you can. Try it with chicken thighs, or tenderloins. As long as you cook and brown the chicken, then follow the directions in the recipe card.
What Sides to serve with our Skillet Chicken Dinner…
You can serve this skillet chicken dinner with a side of steamed rice, quinoa, or couscous; or try some of these:
Additional Recipes for Easy Skillet Dinners?… try these:
- Easy Skillet Tortellini Dinner
- Veal Piccata with Lemon and Capers
- Tuscan Creamy Chicken Pasta (+Video)
- Skillet Salmon with Chili Sauce
- Easy Cod Livornese
- Chicken Cauliflower Rice Stir-Fry
- 3 boneless, skinless chicken breast - pounded
- fresh cracked black pepper
- 1/8 tsp. salt
- 2 Tbsp. olive oil
For Dijon Cream Sauce:
- 1/4 cup white wine
- 2/3 cup heavy cream
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 2 Tbps. course ground Dijon mustard
- dash or two of cayenne pepper
- 1/4 cup chicken or vegetable broth
- Optional: freshly chopped parsley, to garnish
- Heat olive oil in an 8 or 9-inch skillet. Season the chicken breasts with some salt and black pepper. Then transfer the breasts to the skillet.
- Saute chicken breasts until golden brown, about 7 to 8 minutes per side, and on low flame with a pot lid, or with a splatter screen. Remove the chicken and transfer them to a nearby plate.
- Next, Deglaze the pan: Pour in the white wine. Stir with a wooden spoon to scrape the bottom of the skillet to break up the bits and pieces. Simmer the wine for about one minute, until it reduces a little.
- Pour in the heavy cream, add in the dried herbs, cayenne pepper, and dijon mustard. Stir to combine. Allow the cream sauce to simmer for about 2 to 3 minutes, to thicken.
- Return the chicken breasts into the skillet and pour in the broth. Cover with a lid. Simmer on low heat for a few minutes more, until the dijon cream sauce further thickens and is heated through.
- Remove and serve with creamy mustard sauce over the breasts.
- Serves: 3
Serving Size:1 chicken breast
Amount Per Serving: Calories: 364Total Fat: 21.4gSaturated Fat: 8.7gCholesterol: 133mgCarbohydrates: 2.3gFiber: .6gSugar: .3gProtein: 39.6g
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Happy Cooking! 🙂
xo anna and liz